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September 16, 2019

My Kitchen This Fall | My Baking List

Fall baking is quintessential.  Even my friends that don't bake too often start asking me about baking recipes to try.  I've been feeling overwhelmed a bit by what I want to do in the kitchen - I have so many things I'd like to bake.  I have a list of old favorites that I know I want to taste again this season, and then some new ones that I want to try.  I find that I'm flailing a bit when I have free time to bake because there are too many things on my list.  To help me weed through what's worth repeating and what's worth trying, I put together this little post... and to inspire you, as well.  Sorry if you've seen some of these listed multiple times in previous posts or instagram shares...  sometimes I'm just trying to remind myself ; )

On My "To-Try" List :

I like to keep a running list of recipes to try, too.  I'd love to hear your favorites and what is on your 'to try' list, too.

Rustic Apple Crostada (Barefoot Contessa)

PB & Chocolate Cupcakes (Barefoot Contessa)

Salted Caramel Cake

Molasses Cake with Ginger Mascarpone  (Barefoot Contessa)

Pecan Rolls (again... I have an old post)

Pumpkin Cheesecake

Salted Caramel Panacotta
Caramel Corn (

Take a complete tour of our kitchen, here >

Crabapple Branches in my Recycled Glass Vases (only a couple of these left) with a big bowl of apples underneath.  I recently found the big bowl at a local antique store - set of two graduated for about $18 each.  I had only seen stone bowls like this for $80+ each in the past, so I was so glad to snatch these up.  My mom has several, too.  So many ways to use them - salad, lined with a napkin for rolls, will keep mashed potatoes warm... and pretty just on the counter, too.

Probably the most worth repeating, Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting.  I made these probably 4 times last fall and am counting down the day that I have another excuse to make them again... so I can have that soft frosting and spicy cake again.  Ok, probably making them today.

Tessa shared her favorite cider donuts and packaged them up using my favorite striped ribbon and cello bags, available here.

Would love to hear what recipes you repeat each Autumn... not that I need to add more to my list ; )

September 13, 2019

Pumpkin Bread | My Everyday Breakfast this Fall

I shared this recipe a couple of years ago, but this year I've updated the photos with some pretty packaging.  I gave this loaf as a gift, wrapped in a cello bag and included a tea towel folded underneath.  

I created all of these gifts from essentials in my Fall Collection.  I especially love the colorful cotton twill tape used as ribbon.  It really has that old fashioned feel that I love for baked goods.

Top to Botton : Rust, Grey & Dust

This brown and cream striped ribbon is another favorite of mine for Fall.  I used it here to wrap a Kraft box filled with Apple Spice Scones.

I've been making Pumpkin Bread all season long.  Like a crazy person.  Seriously, about once a week.  It is so delicious with a hot cup of coffee in the morning.  I'm not a big breakfast person, but this is everything I want in the morning.  I warm it up with a little butter spread on top and enjoy it with my coffee on the back porch.  I've been packing it with nutritional value by making it with lots of walnuts, pecans, pumpkin (obviously) and going a little light on the sugar.  I've even made it with gluten free flour... my first experiment.  I have to say, the bread is so rich and dense, and full of flavor that the flour texture is easily overlooked.  

My Everyday
Pumpkin Bread

3 eggs
3/4 cup brown sugar
1 teaspoon of vanilla
1 cup of pumpkin puree
1/3 cup butter, melted
1 1/2 cups of flour (gluten free, spelt or regular)
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1 cup of nuts (walnut and/or pecans)

*In the photos above, I baked the loaf to give as a gift using my Baking Baskets that have liners included - you bake right in the liner and basket.  I use the method outlined below for our "everyday" loaves.

Line a loaf pan with parchment paper, preheat oven to 350.
In a mixer or a bowl by hand, mix together eggs, sugar, vanilla and pumpkin.  Next add the butter and mix until combined.  Stir in the flour, soda, baking powder, cinnamon, ginger, salt and nuts.  Stir until just combined.  Pour into pan and bake for 40-45 minutes.  Test with cake tester.

Stock up on my favorite loaf pans, parchment paper and other baking supplies, here >

September 12, 2019

Sausage, Tortellini & Spinach Soup

This is my new favorite easy family dinner.  The sausage is spicy, the frozen cheese tortellini gives that deep aged cheesy saltiness, the spinach, carrots, cabbage and chicken stock make it nutritious.  We all licked our bowls and fought for leftovers the next day - Emma even opted to take it in her school lunch.  

It came together in about 20 minutes start to finish, so it is the perfect option to throw together on the nights when you're stopping by the store on your way home and still want to have dinner ready at a reasonable time.  I came across the original recipe on Gimmesomeoven but made a couple of customizations.  Mike isn't an Italian sausage fan (the fennel seeds...), so I swapped the Italian sausage links for bratwursts (which are sausage without the seasonings).  I added my own Italian dried seasonings in to add back the spicy flavor.  I can't get over how delicious this was. 

After a very lazy summer in the kitchen, we've been making an effort to get back to family dinners during the week.  While the weather is still catching up and cooling down, this has already been in our rotation.  

I put some in the freezer in soup to-go containers to get out for my lunches at home - which is usually my downfall.  Like a typical mom, I prepare lunches for everyone else in the morning and usually create my own lunch out of scraps of nothing like slices of cheese and an apple. So, this past month I've been sneaking a couple of single servings (in these To-Go Containers) into the freezer for myself to get out during busy days.

Sausage & Tortellini Soup

4 bratwursts
2 teaspoons of dry Italian seasoning
pinch of red pepper flakes
1/4 onion, small dice
6 carrots, small dice
1 cup of mushrooms, sliced
2 tablespoons of flour
6 cups of chicken stock
1/4 head of cabbage, shredded
4 cups of spinach
1/2 bag of frozen cheese tortellini
1/4 cup of cream
Sea Salt (to taste)

Remove brats from casings and brown in a large pot, breaking with the spoon as it cooks.  Add onion, carrots and mushrooms and continue to cook.   Add the dry seasoning and flour and stir in to soak up all of the fat from the sausage.  Cook for a couple of minutes until all of the flour is mixed in.  Add chicken stock and stir until the chicken stock loosens the flour to thicken.

Simmer for about 5 minutes on medium low until bubbling.

Add cabbage, spinach (stems removed) and tortellini.

Add cream and season with salt to taste.  Let cook for about 5-10 more minutes on low until the tortilla is warmed through.

Shop Green Dahlia Block Print Napkins, here > 

September 09, 2019

The Fall Collection Preview

The Fall Collection

I thought it might be helpful to give you a full preview of the collection that will launch tomorrow, since launch mornings can be a whirl of throwing things in the card and checking out before they sell out.  This is one of my largest collections including three new block prints, custom pour candles, soaps and lotions, and stationery all in warm autumnal colors and scents.  I hope you find some inspiration for your season.

The Fall Collection will launch tomorrow morning at 8am central.

As autumn approaches, I dream of the mornings when I'll find myself sitting on the back porch while a golden glow pours around the yard, the air is crisp and critters scurry about.  Leaves will flutter down and everything that was once lushly green, is now fading but not without a show.  After living for months in saturated kelly green lawns and bright blue skys, we transition to the in-betweens : the rusts, umbers, chestnut, mossy greens and pale caramels.  The fresh foods of summer fade, too, into nostalgic comforts.  My favorite still will be walks home from school with leaves crunching underfoot and falling overhead.  I'm doing my best not to pack our schedule too tightly, so we intentionally leave room for the small moments, those in-between.  I'll leave a Saturday morning wide open just to drive out to the country to get the best cider donuts in the world, and another day will be set aside for raking leaves and simmering soup.  I love this season of life.

The Fall Collection will launch tomorrow morning at 8am central.


And for those wondering about Mr. Darcy's "too" white chairs...

All is right in his world after the photos are finished.

I'll see you tomorrow morning, bright and early.  I hope you found some things to add to your list : )

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